She told The New Paper:"Fruits and vegetables are the most exciting part of the market to me, because meat is the same everywhere, while many of the fruits and vegetables in our wet markets are unique to the region. I believe in sustainability and in cooking mainly with ingredients that only your region can supply.
"Foodies tend to buy Western cookbooks, not our local cookbooks because the latter tend to use ingredients like MSG and chicken stock cubes. My book has more natural ingredients." "I want to make young people interested in using these traditional ingredients, buying them from the wet market.
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